Seafood & Chorizo Paella

Nothing shouts summer like a Paella, and this recipe by Belazu is not only delicious, but will turn making paella into a piece of cake

Seafood & Chorizo Paella

Preparation time

Cooking time



  • 1 Spanish Onion (code 2011)
  • 1 Red Pepper (code 552)
  • 2 Cloves Garlic (code 928)
  • 3 tbsp Extra Virgin Olive Oil (code 8002)
  • 4 Raw Chorizo Sausages (code 2772)
  • 1 Jar Roasted Pepper Tapenade (code 35217
  • 125ml White Wine 
  • 400g Paella Rice (code 31246)
  • 500ml Fish or Chicken Stock (codes 37008/33006)
  • 200g Mussel Meat
  • 350g Squid Tubes sliced into rings
  • 200g Raw Peeled Tiger Prawns
  • 1 Can Chopped Tomatoes (code 8311)
  • Salt
  • Lemon Wedged and Alioli to Serve


Slice the onion, peppers and garlic and add to a suitably large heavy based frying pan with the oil. Fry on a medium heat stirring regular until softened and slightly golden.

Slice the chorizo sausages into rounds and add to the pan, cook for 5 minutes and then add the red pepper tapenade, bring up to simmer and add the rice, cook for a couple of minutes stirring continuously then add the wine.

Add the stock, chopped tomatoes and the mussels, prawns and squid, stir well and season with salt to taste. Bring to the boil. Reduce the heat to low and allow to cook slowly until all the liquid is absorbed and the rice is cooked (around 20 to 25 minutes). Ideally you want a nice crispy base layer of rice but not burnt. If the paella is still wet when the rice is cooked remove some stock with a ladle and increase the heat slightly until the desired consistency is achieved.

Serve with Lemon wedges and lots of Aioli.